Spinach Salad with Grilled Veggies & Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled chicken spinach salad featuring tender grilled mushrooms, peppers, and red onions over fresh greens with a French-style vinaigrette. A complete, warm-weather dinner in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 – 1 1/2 pounds of marinated chicken breast
- 6 crimini mushrooms- or sub portobellos, shitake, maitake, oyster
- 1 small red onion
- 1 red or yellow bell pepper, sliced in half or 6 mini sweet peppers
- 10 ounces baby spinach
- Optional: sliced hard-boiled eggs, coconut bacon, and feta cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon tomato paste
- 1/3 cup olive oil
- 1 cup wide raw coconut flakes
- 1 tablespoon smoked soy sauce (or soy sauce or braggs + 1/4 teaspoon liquid smoke)
- 1 teaspoon maple syrup
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 683mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1094mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.